Delicate, cheesy, and bursting with spring flavor, this Cheese Cappelletti with Creamy Asparagus Sauce is a beautiful pasta dish that feels both elegant and comforting. The rich, savory filling of the cappelletti pairs perfectly with the light, velvety sauce made from fresh asparagus, cream, and Parmigiano.
This post may contain affiliate links, which means I may make a small commission off items you purchase at no additional cost to you.
This dish is ideal for a spring dinner or a cozy weekend lunch. It's easy enough for a casual meal, but impressive enough to serve guests. Plus, it's a great way to celebrate asparagus season while enjoying the indulgent bite of filled pasta.
More more stuffed pasta recipes, check out also this Tortellini alla Panna (Tortellini with Ham, Peas, and Cream Sauce) and this Tortellini Pasta Salad with Red Pesto
Jump to:
What are Cappelletti?
Cappelletti are a typical stuffed pasta from the region of Emilia Romagna, not to be confused with the classic Tortellini which are smaller and have a different filling. The name means literally "small hats" because of its shape and are traditionally stuffed with ground meat and served with meat broth (usually capon), especially on Christmas day: the women of the family spend the morning making the fresh pasta and the broth and serve it to the whole family on Christmas lunch. Italian Christmas Food: What do Italians really eat for Christmas
This is a spring edition to enjoy this lovely kind of pasta all year long. Rather than filling it with ground meat, I decided for a delicate filling of Ricotta and Parmigiano cheese. The Parmigiano cheese gives it that extra taste and salinity, which as a result, complements perfectly the creamy asparagus sauce.
Information about the Ingredients:
The Parmesan cheese must be of good quality in order to enhance the flavors and give the right balance in the filling, otherwise you'll end up with a blend ricotta filling. I used Parmigiano Reggiano DOP (here I can only find the basic aged 12 months, but if you can find it aged for 24 or 30 months I highly recommend it. It will have a much stronger taste and will add more flavor to the filling).
As for the asparagus, I chose the small and thin variety which cooks faster, is more tender and has a stronger yet slightly bitter taste. You can also use the thicker variety cutting it in thin strips.
How to make Cappelletti:
To give Cappelletti its traditional shape, roll the pasta dough into a thin sheet and cut squares of about 7 cm per side (about 2 inches). Place a teaspoon of filling in the middle of the square then brush the sides with a little bit of water. Fold it into a triangle pressing well the sides so they won't open while boiling. Fold the side corners toward the center and press them to close the shape.
Check out also this extensive guide with step-by-step videos on how to make 10 different shapes of fresh pasta without a pasta machine.
Serving Suggestions
Serve this pasta warm with an extra sprinkle of Parmigiano and cracked pepper on top. A drizzle of good olive oil and a few reserved asparagus tips make for an elegant presentation. Pair it with a crisp white wine like Pinot Grigio or Sauvignon Blanc, and serve alongside a simple green salad or crusty bread.
This dish makes a lovely vegetarian main course or a sophisticated side at a dinner party.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 2 days.
Reheating: Gently reheat in a pan with a splash of cream or water to loosen the sauce. Avoid the microwave if possible to prevent the sauce from separating.
Freezing: Not recommended, as the cream sauce and fresh pasta don't freeze well together.
FAQs
Can I use frozen tortellini or cappelleti?
Yes! Cook directly from frozen according to package directions, then add to the sauce.
How do I keep the asparagus bright green?
Blanching it briefly in boiling water or sautéing over medium heat helps maintain its vibrant color. Don't overcook.
Can I make the sauce ahead of time?
Yes-prepare the asparagus sauce a day in advance and store it in the fridge. Reheat gently before adding the pasta.
Is this dish vegetarian?
It can be-just ensure your cheese (especially Parmigiano) is made without animal rennet if cooking for strict vegetarians.
Related Recipes
If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Method
- Mix the flours with the eggs with your hands and knead it until you get a smooth ball of dough. Cover it in plastic wrap and let it rest for about 15 minutes.
- Meanwhile prepare the filling, mix the Ricotta with the Pamrigiano cheese and add a pinch of salt and ground nutmeg.
- Make the Cappelletti following the instructions in the post above.
- Wash the asparagus, trim the ends and cut the tips about 10cm (4 in) long. Chop the remaining part of the asparagus and boil it for 5-7 minutes until soft. Blend them with olive oil, salt and pepper until you get a smooth cream then set it aside.
- Cut the tips lenghtwise and blanch them in the boiing water then plung them in iced water to keep their vibrant color.
- Boil the Cappelletti in salted water for about 3-4 minutes, meanwhile melt the butter in a pan and then toss in the Cappelletti, the asparagus tips and a tablespoon of Pamrigiano or Pecorino.
- Pour the asparagus sauce on the plate and then add the pasta with the asparagus tips on top. Serve immediately.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
Have you tried this recipe?
Let us know how it was and don't forget to share it!Send this Recipe to your Email!
We'll email this post to you, so you can come back to it later!
Leave a Comment